Looking for a restaurant-quality dinner that's surprisingly easy to make at home? This chicken artichoke recipe combines tender chicken breast with marinated artichoke hearts in a rich, savory sauce that'll have everyone asking for seconds. Perfect for both casual family dinners and elegant entertaining, this Mediterranean-inspired dish comes together in just 30 minutes but tastes like it's been simmering all day.
Why You'll Love This Chicken Artichoke Recipe
This chicken and artichoke recipe has become a fan favorite for good reason. The combination of tender chicken and tangy artichokes creates a perfect balance of flavors, while the garlic-infused sauce adds depth to every bite. It's a versatile dish that works just as well for a cozy weeknight dinner as it does for special occasions. Plus, it's naturally low-carb and can easily be adapted for various dietary preferences.
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Ingredients
the Chicken and Marinade:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
the Sauce:
- 2 (14-ounce) cans artichoke hearts, drained and quartered
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- ½ cup white wine (or additional chicken broth)
- ½ cup heavy cream
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Prepare the Chicken
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper
- Add chicken breasts and coat thoroughly
- Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator)
Cook the Chicken
- Heat a large skillet over medium-high heat
- Remove chicken from marinade and pat dry with paper towels
- Cook chicken for 5-7 minutes per side until golden brown and cooked through
- Transfer to a plate and tent with foil to keep warm
Create the Sauce
- In the same skillet, melt butter over medium heat
- Add onions and cook until softened, about 3-4 minutes
- Add garlic and cook for another minute until fragrant
- Pour in white wine and scrape up any browned bits from the bottom of the pan
- Add chicken broth and bring to a simmer
- Stir in heavy cream, artichoke hearts, and thyme
- Simmer for 5-7 minutes until sauce begins to thicken
Finish the Dish
- Return chicken to the skillet and spoon sauce over the top
- Simmer for 2-3 minutes until chicken is heated through
- Garnish with fresh parsley before serving
Pro Tips for Perfect Results
- Pat the artichoke hearts dry before adding them to prevent excess liquid in the sauce
- Use marinated artichoke hearts for extra flavor depth
- Don't overcook the chicken – use a meat thermometer to ensure it reaches 165°F (74°C)
- Let the chicken rest for 5 minutes before slicing to keep it juicy
Equipment For Chicken Artichoke Recipe
- Large skillet or sauté pan
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs for handling chicken
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat until warmed through, adding a splash of chicken broth if needed to thin the sauce. You can also microwave individual portions, though the stovetop method better preserves the texture.
Recipe Variations
- Make it dairy-free by substituting coconut cream for heavy cream
- Use chicken thighs instead of breasts for richer flavor
- Add spinach or sun-dried tomatoes for extra color and nutrition
- Make it Keto-friendly by using all chicken broth instead of wine
- Spice it up with red pepper flakes or cayenne pepper
Serving Suggestions
This chicken artichoke recipe pairs beautifully with:
- Garlic mashed potatoes
- Steamed rice or cauliflower rice
- Roasted vegetables
- Crusty bread for sauce-soaking
- A crisp white wine like Pinot Grigio or Sauvignon Blanc
Top Tip
Choose high-quality artichoke hearts – they're the star of the dish alongside the chicken
Don't rush the sauce reduction process – this develops the flavors
Season throughout the cooking process, tasting and adjusting as needed
FAQ
Yes, you should rinse canned artichokes before using them in recipes. Rinsing removes excess sodium and any metallic taste from the can. However, for marinated artichokes, don't rinse them as you'll wash away the flavorful oils and seasonings that enhance your dish.
No, you don't need to boil artichokes before baking when using canned or marinated artichokes in this recipe. They're already pre-cooked and tender. If using fresh artichokes in other recipes, they typically need boiling or steaming first.
Soaking artichokes in cold water is mainly for fresh artichokes to clean them and keep them fresh before cooking. For this recipe using canned or marinated artichokes, soaking isn't necessary since they're already cleaned and processed.
While marinated artichokes are generally healthy, eating too many may cause digestive discomfort due to their high fiber content. They're also preserved in oil, so consuming large quantities adds significant calories. Enjoy them in moderation as part of a balanced meal.
HOW DID YOUR CHICKEN ARTICHOKRE TURN OUT?
How did your Chicken Artichoke Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of tender Mediterranean-style chicken, bright artichoke hearts, and rich, creamy garlic sauce. If you're a fan of Italian-inspired dishes, be sure to try our Orange Chicken Recipe next – another easy-to-make yet delicious treat!
Did you make this Chicken Artichoke Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Pairing
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Easy Chicken Artichoke Recipe
Equipment
- Large skillet or sauté pan
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs for handling chicken
Ingredients
the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
the Sauce:
- 14 oz can artichoke hearts quartered
- 1 whole lemon thinly sliced
- 4 cloves garlic minced
- ½ cup chicken broth
- ¼ cup white wine or additional broth
- 2 tablespoons butter
- ¼ cup fresh parsley chopped
- Additional lemon slices for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Sear chicken for 5-7 minutes per side until golden brown.
- Remove chicken; set aside.
- In the same skillet, add butter and garlic. Sauté for 1 minute.
- Add artichoke hearts and lemon slices. Cook for 2-3 minutes.
- Pour in wine and broth, scraping bottom of pan.
- Return chicken to skillet. Simmer 5-7 minutes until chicken is cooked through.
- Garnish with fresh parsley and extra lemon slices.
Notes
- Internal temperature of chicken should reach 165°F (74°C)
- Use marinated artichokes for extra flavor
- Cast iron skillet recommended for best sear
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